Mains.
Western classics, bold flavours and dishes built to be remembered. These are the plates people come back for. They come back often.
72-hour braised beef short rib, bone-in. Red wine reduction, roasted bone marrow butter, crispy shallots and parsnip puree. Makan at its finest.
Spatchcock free-range chicken marinated in harissa, roasted over indirect heat. Served with jewelled couscous and a preserved lemon yoghurt.
Arborio rice, aged parmigiano, white wine, shaved black truffle and a generous knob of brown butter. Finished tableside with extra truffle shavings.
Whole farmed sea bass, butterflied, marinated in chermoula and grilled over open flame. Served with roasted fennel, green olives and lemon butter sauce.
Four lamb loin chops, herbes de Provence crust, roasted garlic jus. Served with a warm Niçoise-style salad and fine green beans.
Slow-cooked for 8 hours in spiced broth, pulled and plated over saffron rice with toasted almonds, rose petals and a pomegranate reduction.
200g wagyu patty, aged cheddar, caramelised onion, house pickles, truffle mayo and iceberg lettuce in a brioche bun. Served with hand-cut fries.
Norwegian salmon fillet, steamed in parchment with dill, white wine, capers and heirloom cherry tomatoes. Served with creamy orzo and broccolini.
Classic French duck leg confit, slow-cooked in its own fat until falling off the bone. Served with lentils du Puy, crispy lardons and a sharp Dijon jus.
Spiced minced lamb kofta over grilled flatbread, roasted tomato, caramelised onion and a tangy labneh sauce with fresh mint and parsley.
Tiger prawns, fresh linguine, white wine, garlic, cherry tomatoes and chilli in a light bisque reduction. Finished with a handful of fresh basil.
Layers of fresh pasta, mixed wild mushroom ragù, wilted spinach, béchamel and aged parmesan. Baked until golden and bubbling.
Slow-roasted chicken thighs, shawarma spices, garlic toum, pickled turnip, fattoush salad and warm flatbread. A nod to where we come from.
Bluefin tuna centre-cut, seared rare to medium-rare, wasabi-edamame puree, pickled ginger, sesame oil and a ponzu dressing.
Two large portobello mushrooms filled with a goat's cheese, sun-dried tomato and herb stuffing. Roasted and served with a warm lentil and rocket salad.
Magret duck breast, pan-roasted to medium, served with a cherry and Armagnac sauce, dauphinoise potatoes and wilted watercress.
House-made spaghetti, premium extra-virgin olive oil, toasted garlic, Calabrian chilli flakes, flat-leaf parsley and a generous grating of pecorino.
Mozzarella-stuffed wagyu meatballs, slow-simmered in a San Marzano tomato sauce with fresh basil. Served with warm sourdough to soak it all up.